- 1 lb. beef tenderloin (instead of a small piece of tenderloin, you could also use any number of tenderloin steaks)
- 2 tsp. Penzeys Chicago steak seasoning
- Additional black pepper, as desired
- 1 c. tart red cherries (you can purchase fresh cherries and pit them or use a jar that's already been pitted)
- 2/3 c. dried cherries
- 1 T. cooking fat (I used bacon fat)
- 2 tsp. cornstarch mixed with a little cold water
- 1/3 c. ruby port
To make the beef, rub the tenderloin generously with the steak seasoning and, if desired, additional pepper. I like a good peppery steak, so I always add some. Let the meat rest while you begin making the sauce.
To make the sauce, combine the tart cherries and dried cherries in a small saucepan. Bring the mixture to a low simmer over medium-low heat. Stir the cherries often. If you do not have liquid to add with the cherries (using jarred cherries will provide you with liquid and some fresh cherries are quite juicy when pitted), add a small amount of cherry juice with them.
While the cherries are working their way toward a simmer, heat the cooking fat of your choice in a nonstick skillet over medium-high heat. Add the seasoned tenderloin and sear on all sides, allowing the meat to cook for 5-7 minutes per turn. When entirely seared, remove the tenderloin to a cutting board and allow to rest for 10 minutes before slicing. If you wish your beef to be more toward medium doneness, allow it to cook over medium-low heat, covered, for an additional 5-10 minutes, depending on desired doneness.
Once the sauce is lightly simmering, stir together the cornstarch and cold water and add it to the cherries. Stir well until thickened and then remove from the heat. Add the port and stir completely into the sauce. Serve the tenderloin on a platter with the sauce spooned over it.
- Yields: 2-3 servings
- Preparation Time: 30 minutes